Recipe - Samboosak Hilwah (Triangles Wsweet Almond Filling)

8 ounce Filo dough; One half package;thaw
One half cup Unsalted butter; melted

FILLING
1 pn Saffron; soaked in:
2 tablespoon Rosewater
One half cup Almonds; pulverized with:
1/3 cup Sugar
One half tablespoon Ground cardamom; to 1 One half T

GLAZE
1 Egg; beaten
Sugar

"This is a sweet version of the meaty triangles popular in the Gulf States
during the holy month of Ramadan."

1. Combine the filling ingredients (saffron, rosewater, almonds, 1/3 c
sugar, and cardamom).

2. Preheat the oven to 375'F. Grease 1 or 2 baking sheets.

3. Cut the defrosted filo strips 2 One half to 3 inches wide, stacking and
covering with a slightly dampened towel to prevent drying. Lay 3 to 4
strips on your work surface and brush lightly with melted butter. Layer a
second strip on top of each.

4. Place a tablespoon of the filling toward the bottom righthand corner of
each strip. Fold that corner diagonally over to the top lefthand corner,
forming a triangle. As you fold, be certain that the side of the strip
lines up perfectly with the folded portion. Then fold straight up. Continue
as if folding a flag, alternately folding the bottom corners in a diagonal
pattern and up. Place on the baking sheet. Repeat with remaining dough.

5. Brush the tops of the pastries lightly with a bit of egg and sprinkle
with sugar. Bake for 1520 minutes, until golden brown.

Tunisia variation: Substitute grated orange peel for the saffron and
cardamom, and drizzle with sweet syrup after baking.

Lebanon variation: Substitute walnuts for the almonds, cinnamon and nutmeg
for the saffron and cardamom.

Source: "The Arabian Delights Cookbook" by Anne Marie WeissArmush
Posted to MMRecipes Digest V3 #347

From: Linda Place placel@worldnet.att.net

Date: Thu, 19 Dec 1996 04:25:29 +0000